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Pandan Cake Image

Pandan Cake

Prep Time

10 minutes

Cook Time

20 minutes

Servings

1 7-inch cake

Ingredients

4 pcs

Eggs

1/4 cup

Vegetable oil (or any neutral-flavored oil)

3/4 cup

Granulated white sugar

1/2 cup

Coconut milk (or evaporated milk)

1 1/4 cup

Unbleached all-purpose flour

2 tbsp

Baking powder

20 pcs

Pandan leaves

2 tbsp

Water (for Pandan extract)

1.5 cups

Water (for Instant Pot)

Instructions

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  1. Blend 15 of the pandan leaves with 2 tablespoons of water and 2 tablespoons of coconut milk. Sieve the blended pandan leaves and set aside the extract.
  2. Grease a 7-cup bundt pan or cake pan.
  3. Using a mixer or a whisk, whisk together the eggs, oil, and sugar until the sugar has dissolved and the eggs are whipped. Mix the rest of the coconut milk and pandan extract. Sift in the flour and baking powder and mix the batter.
  4. Pour the cake batter into the prepared pan. Tap onto a surface to remove air bubbles in the batter.
  5. Pour 1.5 cups of water into the Instant Pot and place the steamer rack inside. Place the cake pan on the rack.
  6. Close the lid and select Pressure Cook on High for 40 minutes. Natural release pressure for 10 minutes and quick release remaining pressure.
  7. Remove the cake pan and allow it to cool completely before removing the cake.
  8. Serve and enjoy!